Ingredients:

• 3 Medium (fist size) Onions (thinly Sliced)
• 1 Medium (fist size) Potato (thinly sliced)
• Olive, Veg or Rapeseed Oil
• About 1oz Butter or Margarine ( I have used both but use vegetable margarine when my daughter is visiting a she is vegan)
• ½ pint veg stock (approx)
• ½ pint sweetened soya milk (approx) (soya milk gives the soup a lovely  creamy taste)
• 3 or 4 cloves Garlic crushed or chopped

Method:

1. Use a wok or deepish fry pan/saucepan.
2. In frying pan/wok and on lowest heat gently sauté onions in sufficient oil until soft but not brown adding a little stock rather than more oil to keep onions moist.
3. Add about ½ of the stock and potatoes and continue cooking on low heat for a few minutes.
4. Transfer all to a saucepan, add garlic, butter/margarine and milk.
5. Gently bring to the boil then simmer for 10/15 minutes (with lid on) or until everything is soft, checking and stirring occasionally.
6. Blend in batches in blender and return to pan and add extra stock or milk if soup is too thick.

Makes about three to four bowls.

Serve with crusty bread.

I didn’t add pepper or salt in cooking – just add to taste when eating.